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Rich Cranberry Coffee Cake Recipe

Rich Cranberry Coffee Cake Recipe

Meet the Cook: When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling YIELD:16 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries, patted dry
  • 1/2 cup chopped pecans or walnuts
  • Confectioners' sugar


  • 1. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
  • 2. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
  • 3. Bake at 350° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield: about 16 servings.

Nutritional Facts

1 slice: 337 calories, 20g fat (11g saturated fat), 99mg cholesterol, 285mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein

Reviews for Rich Cranberry Coffee Cake

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Reviewed Feb. 15, 2016

"Very good cake - lovely taste. I will however add more cranberries 1/2 cup to a cup and bake for only 50 minutes next time as it was slightly dry."

Reviewed Oct. 5, 2015

"This recipe is great to take to a club meeting or church lunch because you will get raves and recipe requests."

Reviewed May. 2, 2015

"This cake is easy to make and a good reason to keep frozen cranberries in your freezer. I baked it for about 65 minutes and it was perfect. I did forget to put the confectioner's sugar on after it was baked, but it really didn't need it. I like this cake because it is not overly sweet. It is perfect with a nice cup of coffee and satisfies a sweet tooth without being too much. I used a little more cranberries and nuts than called for because I didn't feel like taking the time to measure accurately on those ingredients. So I went with close enough and a few extra berries and nuts never hurts anything :). I used real butter and real cream cheese because if you are going to take the time to bake, skimping on ingredients is just plain silly. If you are looking for something to serve company, feel confident in making this recipe. Your guests will be glad you did."

Reviewed Jan. 23, 2015

"Wonderful and delicious!"

Reviewed Nov. 30, 2014

"This cake was delicious. After reading previous reviews, I baked it for 50 minutes and it was perfect. I used reduced-fat cream cheese and cut the cranberries in half before adding them to the batter. I didn't add the nuts due to family preference. Thank you for sharing our new favorite cranberry recipe!"

Reviewed Jan. 3, 2014

"Made two of these to take to Christmas get togethers, they both turned out great. Stays very moist, the cream cheese really comes out, the tart and the crunch are a great combo. As with some of the other reviewers, mine ended up being a little brown, so next time I'd take it out at 50 or 55 minutes. But other than that it was a big holiday hit!"

Reviewed Dec. 28, 2013

"Absolutely delicious! As it is quite caloric, save it for special occasions when you want to splurge. I added 1/2 teas. of cinnamon and a dash of nutmeg to the original recipe. Mine was very done at 60 minutes so suggest checking it earlier. Can't wait for the next special occasion to make again!"

Reviewed Dec. 16, 2013

"As with all TOH recipes, giving thisrecipe 5 star rating. Making to give as Christmas gift. Thank You for posting this recipe."

Reviewed Nov. 5, 2013

"This is a supper cake as is. But the second time I made it I used the whole 12 oz bag of

berries . I also used 1 cup of pecans and added 1/4 tsp. almond extract and upped the sugar to 2 cups. I thought it was better. Let it cool a little longer before working with it since there is so much more fruit etc in it."

Reviewed Nov. 3, 2013

"This cake was phenomenal! My whole family loved it - the texture is perfect and the flavor delicious!"

Reviewed Dec. 25, 2012

"The cake came out good, but a little overdone. I took it out at 60 min., next time will start to check at 50. I will add 2 packages of cranberries next time I make it."

Reviewed Dec. 10, 2012

"Super good just as recipe is. I made it twice in one week. It's just that good. Second time I add all the 3 cups/12 oz? bag of fresh cranberries, a tsp of almond extract along with an extra 1/2 tsp of vanilla & 3 extra tbls sugar. The additions really gave it more flavor & moisture. I killed a loaf in one day by myself. I've never eaten that much of anything! I'm going to add this cake to my Christmas goody packages. Absolute keeper recipe!!!"

Reviewed Dec. 1, 2012

"Have made this for many years! It's an all time family favorite.

Makes a nice gift people always ask for the recipe"

Reviewed Nov. 6, 2012

"I've used this recipe ever since it was published in the magazine...all time favorite. I freeze cranberries so I can make it anytime of the year."

Reviewed Jan. 2, 2012

"I substituted non-dairy cream cheese and non-dairy margarine and used Splenda Blend for the sugar. It still turned out terrific. Even my husband, who does not like cranberries, enjoyed it!"

Reviewed Dec. 21, 2011

"this was so moist!!! I did add an extra half cup of cranberries"

Reviewed Dec. 15, 2011

"This recipe is not only good but easy. I poured a butter sauce over it when I plated for company. My company loved it."

Reviewed Nov. 12, 2011

"Really good cake. I made it without the nuts. I took it out at about 60 minutes and it was a little over done. Next time I'll start checking it at around 55 minutes baking time."

Reviewed Oct. 14, 2011

"Easy, moist, delicious, baked this recipe a couple of times everyone loves it. I add ½ tsp. cinnamon and ¼ tsp. ground nutmeg."

Reviewed Mar. 24, 2011

"Would definitely make again - nice contrast between the rich batter and the tart cranberries. This one is a keeper"

Reviewed Nov. 3, 2010

"I have made this recipe nearly every year for the holidays since it was published in 1992. It is, hands down, the most flavorful and rich tasting cranberry baked product I've ever tasted. I have served it as a coffee cake and glazed as a dessert. It has become a family recipe. I am ALWAYS asked for the recipe."

Reviewed Jun. 8, 2010

"One of the best coffee cakes I've ever had. Can't wait to make it for my church social."

Reviewed Jan. 31, 2010

"I am eating this delicious cake as I write this review. Great mixture of sweet and tart!"

Reviewed Jan. 9, 2010

"This is going to become a favorite cake for my family. We all love the texture and the taste is wonderful."

Reviewed Dec. 2, 2009

"Excellent, moist and flavorful cake. Chop the cranberries for a more distributed taste. I cut the butter in half and added 8 oz yogurt and it was still excellent, but healthier. You can also sub half the cranberries with dried cranberries."

Reviewed Oct. 13, 2009

"Very good and easy. My teenage daughter loves it!"

Reviewed Jul. 2, 2009

"Very good! Easy to make. Cranberries give just the right tartness. The cake itself is rich and buttery. Will definitely make again. Frozen berries worked great. I used a whole bag which is just a little more than 2 c."

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